Recipe - Roasted Red Bell Pepper Soup

1 tablespoon Olive oil
1 pound Red bell pepper*; roasted
and peeled
tablespoon Garlic; chopped
One fourth cup Yellow onion; julienned
1 Bay leaf
1 teaspoon Creole seasoning
1 teaspoon Ground cumin (cominos)
1 teaspoon Salt
1 teaspoon Fresh lemon juice
1 teaspoon Worcestershire sauce
4 cup Water
1 cup Whipping cream
Charred corn kernels for
garnish
Julienned corn tortillas for
garnish

* Solero uses Solero's roasted, canned peppers.

Heat oil in stockpot. Add peppers, garlic and onion, and cook until onion
is translucent. Add bay leaf, Creole seasoning, cumin, salt, lemon juice
and Worcestershire. Add water and bring to a boil. Process in blender or
food processor until smooth. Stir in cream and blend in blender again (may
have to do in batches). Divide among 4 to 6 bowls, and garnish with corn
and tortilla strips. Makes 4 to 6 servings.

From Solero

From the Chronicle by Lou Parris lbparris@earthlink.net on Aug 06, 1997

Recipe by: Solero Posted to TNT Prodigy's Recipe Exchange Newsletter by
Lou Parris lbparris@earthlink.net on Aug 08, 1997